This durum wheat and potato bread placed third as the best bread in Italy in the Historical and Traditional Breads category at the national competition Premio Roma 2016. High-quality ingredients, pure spring water, garden-grown potatoes cultivated at high altitude, long fermentation of over 24 hours, baking in ancient low-temperature ovens for a long time as was done in the past: the freshness of this product, thanks to these features, remains for a week. How to store: It should be kept in a cool, but not refrigerated, environment with the right humidity. For purchases over a kilo: cut into quarters and place in the freezer or blast chiller. Afterwards: thaw at room temperature and then place in a warm oven before serving it on the table.
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This durum wheat and potato bread placed third as the best bread in Italy in the Historical and Traditional Breads category at the national competition Premio Roma 2016. High-quality ingredients, pure spring water, garden-grown potatoes cultivated at high altitude, long fermentation of over 24 hours, baking in ancient low-temperature ovens for a long time as was done in the past: the freshness of this product, thanks to these features, remains for a week. How to store: It should be kept in a cool, but not refrigerated, environment with the right humidity. For purchases over a kilo: cut into quarters and place in the freezer or blast chiller. Afterwards: thaw at room temperature and then place in a warm oven before serving it on the table.
